Title: Vegetarian Chili
Categories: Chili
Yield: 8 Servings
2 1/2 c Dry kidney beans
1 c Dry bulghar
1 c Tomato juice
4 cl Garlic; crushed
1 1/2 c Onion; chopped
1 c Celery; chopped
1 c Carrots; chopped
1 c Green peppers; chopped
2 c Fresh tomatoes; chopped
1/2 Lemon; juice of
1 ts Ground cumin; or more to
-taste
1 ts Basil
1 ts Chili powder; or more to
-taste
Salt and pepper
3 tb Tomato paste
3 tb Dry red wine
1 ds Cayenne; or more to taste
3 tb Olive oil for saute;
-(approximate)
Start beans 4-5 hours early. Several hours to prepare and cook.
Put kidney beans in a saucepan and cover them with 6 c water. Soak 3-4
hours. Add extra water and 1 ts salt. Cook until tender (about 1
hour.) Watch the water level, and add more, if necessary.
Heat tomato juice to a boil. Pour over dry bulghar. Cover and let
stand at least 15 minutes. (It will be crunchy, so it can absorb more
later.)
Saute onions and garlic in olive oil. Add carrots, celery, and
spices. When vegetables are almost done, add peppers. Cook until
tender.
Combine all ingredients and heat together gently--either in kettle
over double boiler, or covered, in a moderate oven.
